ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS

Boler, D. D.; Dilger, A. C.; Bidner, B. S.; Carr, S. N.; Eggert, J. M.; Day, José; Ellis, Michael; McKeith, F. K.; Killefer, J.

doi:10.1111/j.1745-4573.2009.00171.x

Cited by 50 publications

(53 citation statements)

References 19 publications

(29 reference statements)

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“…In contrast to this, Choi et al (2012) found differing cooking losses in LMs with comparable pH 45 min p.m., whereas Werner et al (2010a) found comparable grill losses in muscles with varying pH 45 min p.m. Band et al (2005) or Boler et al (2010) presented opposite results with higher cooking loss values in low pH 45 min p.m. pork. Cooking loss as well as drip loss are parameters to characterise the WHC of the tissue.…”

Section: Resultsmentioning

confidence: 68%

“…This assumption is supported by Huff-Lonergan et al (2002), Boler et al (2010) or Omana et al (2014), who presented a positive relation between cooking loss and sensorially tougher meat, respectively, pork with higher shear force values. With regard to muscle structure parameters, the rate of pH decline only influenced the percentages of muscle fibres but not the CSA results.…”

mentioning

confidence: 80%

“…found no (Oksbjerg et al, 2000;Band et al, 2005) or an opposite relation between pH 45 min p.m. and shear force or sensory tenderness results (Fernandez et al, 2002;Boler et al, 2010;Werner et al, 2010a). In general, after slaughter, the calpain-dependent proteolytic degradation of cellular proteins (e.g.…”

mentioning

confidence: 97%

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The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n = 48) were sorted in fast-(FG) (n = 15) and normal glycolysing (NG) (n = 33) muscles according to the post-slaughter pH 45 min values (FG < 6.0; NG > 6.0). FG muscles (5.84 ± 0.04) compared with NG muscles (6.27 ± 0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values ( P < 0.05), but there were no pH-dependent changes of the drip loss and redness results. FG muscles had higher ( P < 0.05) percentages of fast-twitch glycolytic and lower proportions of fast-twitch oxidative and slow-twitch oxidative ( P < 0.05) muscle fibres. The study confirms the relationship of pH value to meat quality and muscle fibre characteristics also showing that pH values have no impact on intrinsic mitochondrial respiratory function.

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Section: Resultsmentioning

confidence: 68%

mentioning

confidence: 80%

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The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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“…Post-mortem pH is a large determinant of overall pork quality impacting its waterholding capacity, color, shelf life, texture, and functional properties of the meat (Fernandez and Tornberg, 1991;Boler et al, 2010). The decline in post-mortem pH from physiological levels to the ultimate pH, reached 8-24 h post-mortem, is a reflection of biochemical changes occurring in the muscle, and is largely dependent on muscle glycogen content at the time of slaughter (Lawrie, 1966).…”

Section: Introductionmentioning

confidence: 99%

Effect of muscle-fiber type on glycogenin-1 gene expression and its relationship with the glycolytic potential and pH of pork

Zhang¹,

Zhu²,

Wu³

et al. 2013

Genet. Mol. Res.

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ABSTRACT. This study analyzed the effect of muscle-fiber type composition on glycogenin-1 (GYG) gene expression and its impact on pH. The longissimus dorsi (LD) muscle contains more type IIB fibers (75.10%) than does the psoas major (PM) muscle (41.58%), while the PM has more type I (3.65 vs 0.94%), type IIA (34.15 vs 10.63%), and type IIX (20.62 vs 13.33%) fibers. Compared with PM, glycolytic potential (GP), pH 45 min , and DpH from 45 min to 24 h post-mortem were all relatively higher in LD. Glycogen metabolites (lactate and GP) were negatively correlated with pH 24 h and positively correlated with DpH. Expression of GYG was generally higher in LD. GYG expression was positively correlated with glycogen metabolite (lactate and GP) content and DpH, and was negatively correlated with pH 24 h . These data confirm that the muscle-fiber type and GP have significant effects on ultimate pH and pH decline, and suggest that expression of GYG in muscles is related to the metabolism of glycogen and may impact GP, ΔpH, and ultimate pH. High expression of GYG was associated with a high glycogen content, large pH decline, and low ultimate pH in muscles post-mortem.

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“…With the modern Western pig breed origin, the white hybrid boars had higher body weight at 300 days, higher carcass lean percentage and lower backfat thickness, and overall, exhibited better growth rate and carcass performances. At the same time, the black hybrid wild boars, with Chinese indigenous pig breed origin, had higher pH (both pH 1 and pH 2 ) and IMF, lower drip loss and shear force, and more UFC and aromatic amino acids; overall, they had better meat quality and nutritional values (Cameron et al, 1991;Boler et al, 2010;Yang et al, 2010).…”

Section: Traitsmentioning

confidence: 99%

Analysis of carcass and meat quality traits and nutritional values of hybrid wild boars under different crossing systems

et al. 2015

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ABSTRACT. The aim of this study was to analyze the results of two crossing systems between wild boars and different domesticated pig breeds. Hybrid wild boars were produced by crossing captured wild boars with Meishan pigs and LY sows according to the traditional production system. The resultant commercial hybrids were black and white in coat color, respectively. Significant differences were found in the carcass and meat quality traits and nutritional values between these two hybrid wild boars. Compared with the white hybrid wild boars, at the age of 300 days, the body weight of black hybrid wild boars was 9.41 kg lower, while percent lean was 2.51% less and percent fat 2.45% higher (P < 0.05). The black hybrid wild boars had higher pH 2 (6.17 vs 6.09) and intramuscular fat (3.34 vs 2.52%), lower drip loss (2.21 vs 2.68%) and shear force (44.00 vs 52.23) (P < 0.05), and more unsaturated fatty acids and essential amino acids (P < 0.05). In conclusion, cross breeding was shown to be an effective method to improve the overall production performance of wild boars, but crossing 2609 Performance of hybrid wild boars with different crossing systems ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (1): 2608-2616 (2015 with different dam line breeds caused different responses. Compared with the white hybrid wild boars, the black hybrid wild boars had worse growth rate and carcass traits, but better meat quality traits and nutritional values.

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ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS

Cited by 50 publications

References 19 publications

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Effect of muscle-fiber type on glycogenin-1 gene expression and its relationship with the glycolytic potential and pH of pork

Analysis of carcass and meat quality traits and nutritional values of hybrid wild boars under different crossing systems

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